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We recently purchased a belgian waffle maker and spent a lot of weekends trying different waffle recipes. Many were good, but none that we wanted to make a second time.
Until now. The addition of yeast and letting the dough ferment overnight made this the perfect Belgian Waffle batter.
Light and fluffy with a great flavor from the yeast working overnight makes this the real deal.
Ingredients:
2 cups all-purpose flour
1 tablespoon malt powder (optional)
1 1/2 teaspoons instant yeast
1 1/2 teaspoons kosher salt
1 1/2 cups whole or 2% milk
6 tablespoons cold unsalted butter, plus more for serving
1/8 cup packed light brown sugar
2 large eggs
2 teaspoons vanilla extract
Maple syrup, butter & powdered sugar for serving
Directions:
Mix the flour, malt powder if desired, yeast, and salt in a large bowl and whisk to combine.
Heat the milk in a saucepan over medium heat until hot to the touch but not simmering. Remove from the heat. Cut the cold butter into 6 pieces, add to the milk, and stir until the butter is melted. The mixture should now be lukewarm.
To the flour mixture, add the brown sugar, eggs, and vanilla, and whisk until combined.
Add the milk mixture to the flour mixture and stir until just combined; the batter will have small lumps but should have no pockets of dry flour.
Cover the bowl and let reset overnight in the refrigerator. The batter will be bubbly and increase in volume.
When ready to cook, give the batter a little whisk, then add 2/3 cup of batter to the waffle maker and cook for 4 minutes. Follow your waffle maker instructions, but this is what works for me.
Serve with butter, topped with maple syrup then sprinkled with powdered sugar, or whatever way you like your waffles.
Notes:
Servings = 4 waffles
Original recipe - https://www.thekitchn.com/belgian-waffle-recipe-23100719
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